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Quail with freekeh and pomegranate salad

Name: Quail with freekeh and pomegranate salad
Prep time: 125 min
Cook time: 30 min
Total time: 155 min
Yield: 4
Ingredients: Finely grated zest of 1 lemon and juice of 1/2 lemon; 1 tbs each sweet paprika and pimenton (smoked paprika); 1 bay leaf; 2 thyme sprigs; 1/2 cup (125ml) olive oil; 4 x 150g quails, butterflied* (see note); 2/3 cup (100g) freekeh* (see note); 1 eschalot, chopped; Seeds of 1 pomegranate; 1/4 cup each chopped mint and flat-leaf parsley leaves; 1 tbs chopped dill; 1 tsp sherry or red wine vinegar; Micro herbs* (see note), to garnish

1 rating

2h 05m

30m

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by Jesse Gerner

Chef

Oct 03, 2015

Serve juicy quail atop herby, aromatic freekeh and wow every guest at the table.

Finely grated zest of 1 lemon and juice of 1/2 lemon
1 tbs each sweet paprika and pimenton (smoked paprika)
1 bay leaf
2 thyme sprigs
1/2 cup (125ml) olive oil
4 x 150g quails, butterflied* (see note)
2/3 cup (100g) freekeh* (see note)
1 eschalot, chopped
Seeds of 1 pomegranate
1/4 cup each chopped mint and flat-leaf parsley leaves
1 tbs chopped dill
1 tsp sherry or red wine vinegar
Micro herbs* (see note), to garnish

Method

1.

Combine zest, paprika, pimenton, bay leaf, thyme and 1/4 cup (60ml) oil in a large bowl, then add quail and gently turn to coat. Cover, then chill for at least 2 hours.
2.

Meanwhile, soak freekeh in water for 20 minutes, then drain. Place in a small pan, cover with cold water, then bring to the boil over medium heat. Reduce heat to low and cook for 15-20 minutes until just cooked. Drain, then set aside to cool.
3.

To make the salad, combine the freekeh, eschalot, pomegranate seeds and herbs in a large bowl. Whisk lemon juice, vinegar and remaining 1/4 cup (60ml) oil in a bowl, then season and set aside.
4.

Heat a large frypan over medium heat. Season quails with sea salt, then cook, in batches, skin-side down, for 4 minutes or until golden. Turn and cook for a further 3 minutes or until cooked through. Remove from pan and rest for 3 minutes.
5.

Toss salad with dressing, then serve with quail, and garnish with micro herbs.